MEXICAN CHICKEN SOUP
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
MEXICAN VEGETABLE SOUP
Make and share this Mexican Vegetable Soup recipe from Food.com.
Provided by Hadice
Categories Mexican
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot over medium heat, warm oil.
- Saute onion, bell pepper and garlic until tender, about five minutes.
- Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
- Ladle into bowls and top with a dollop of sour cream and tortilla chips.
Nutrition Facts : Calories 199.9, Fat 4.5, SaturatedFat 0.6, Sodium 338.7, Carbohydrate 38.5, Fiber 6, Sugar 7.5, Protein 5.3
MEXICAN SOUP
Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.
Provided by Bette Wirth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 37.7 g, Cholesterol 61.9 mg, Fat 7.7 g, Fiber 9.7 g, Protein 31.5 g, SaturatedFat 1.9 g, Sodium 840.6 mg, Sugar 7.8 g
MEXICAN SOUP WITH CHICKEN
All those typically Mexican flavours - lime, coriander, chilli - combined in a soup with the crunch of tortilla chips
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
- Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.
Nutrition Facts : Calories 257 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Protein 34 grams protein, Sodium 2.12 milligram of sodium
SUPER FAST MEXICAN SOUP
Steps:
- In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning., Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 998mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
MEXICAN BEAN SOUP WITH GUACAMOLE
This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
- Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 20 grams fiber, Protein 15 grams protein, Sodium 0.46 milligram of sodium
MEXICAN PORK SOUP
This is one of my very favorite soups. I always make it for my extremely picky dad when I visit. He loves it, too! I always use corn when I make it since I don't like hominy. It freezes well also.
Provided by Punky Julster
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from pork.
- Cut pork into 1/2-inch pieces.
- In a large saucepan heat oil.
- Brown pork, half at a time, in hot oil over medium-high heat.
- Remove pork from saucepan; set aside.
- Add onion and garlic to drippings in pan.
- Cook over medium heat until tender.
- Drain fat and return all pork to saucepan.
- Stir in broth, undrained tomatoes, oregano, cumin and black pepper.
- Bring to boiling; reduce heat.
- Cover and simmer for 1 hours
- Stir in hominy, carrots, and celery.
- Return to boiling; reduce heat.
- Cover and simmer for 20 - 30 min more or until vegetables are tender.
- Garnish with shredded cheese.
Nutrition Facts : Calories 217.2, Fat 7.2, SaturatedFat 1.8, Cholesterol 33.5, Sodium 852.6, Carbohydrate 20.1, Fiber 3.9, Sugar 5.2, Protein 17.6
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